Stephanie Louise's Mexican Crockpot Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Beans, black 2 cans * *Brown Rice, long grain .5 cup uncooked * Chicken Breast, no skin, 16 ounces * Salsa, 2 cup or a 16 ounce jar *small can green chilies * Sweet Corn, Fresh, 1 cup * Lime Juice- 1/2 lime * *Cumin seed, 1 tsp * Paprika, 1 tsp * Cilantro, raw, 1 tbsp
Place the frozen chicken in first.
Mix all ingredients together. Place in crock pot and cook on high for 5-7 hours or low 8-10 hours.
I like to sprinkle fresh cilantro on top though. But the dried works fine for more convenience.
It can also be more servings if you plan on making other stuff with it like tortillas and such.
Comes out like nice and chunky chili, simply shred chicken with a fork if you want to eat it that way.
I've also used a can of pimentos with an extra can of green chilies instead of salsa. Instead of all black beans, try 1/2 red beans in spicy tomato sauce. So much you can do!!!
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH*LOUISE.
Mix all ingredients together. Place in crock pot and cook on high for 5-7 hours or low 8-10 hours.
I like to sprinkle fresh cilantro on top though. But the dried works fine for more convenience.
It can also be more servings if you plan on making other stuff with it like tortillas and such.
Comes out like nice and chunky chili, simply shred chicken with a fork if you want to eat it that way.
I've also used a can of pimentos with an extra can of green chilies instead of salsa. Instead of all black beans, try 1/2 red beans in spicy tomato sauce. So much you can do!!!
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH*LOUISE.
Nutritional Info Amount Per Serving
- Calories: 452.2
- Total Fat: 3.7 g
- Cholesterol: 65.7 mg
- Sodium: 703.6 mg
- Total Carbs: 64.1 g
- Dietary Fiber: 16.6 g
- Protein: 42.4 g
Member Reviews